Instructions: Cut beef into 2 m cubes.

Roast chillies coriander seeds and shrimp paste in a dry wok or non stick pan until they are very aromatic.

Grind the roasted seasonings with ginger lemon grass and garlic in a spice grinder food processor or mortar until reduced to a smooth paste.

Fry the onion until very well browned push to one side of the pan and fry the seasoning paste for 2 3 minutes.

Add the whole spices and curry or bay leaves with 1 tablespoon water.

Cook until the liquid has evapourated.

Add meat and stir in the seasonings until well coated.

Then add the coconut cream peanut butter and 1 1/2 cups water.

Cover and cook gently for 1 1/2 1 3/4 hours stirring occasionally.

Dissolve vinegar or tamarind in 23 tablespoons of the sauce and stir into the dish check seasonings adding sugar and fish sauce to taste.

Cook 5 6 minutes more.

Serve hot with rice.

Note. Ground Thai or Siamese ginger (kha) can be purchased where Indonesian foods are sold under the name laos powder.

Serves 4

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